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Polishing the rice

Polished rice from the side

The aim of polishing is to remove the protein, oils, etc. distributed near the surface of the rice grain. The method coming closest to achieving this ideal is one that removes a uniform amount from each surface. This results in a very flat grain.

This is the super-flat polished rice method researched and developed by Daishichi. (See photo below.) Traditional polishing methods always tended to make the elliptical grains spherical, resulting in the loss of desirable material at the ends of the grain's long axis, while leaving the flatter, thicker parts of the grain barely touched. (See photo left.)

The grains at the upper right are super-flat polished. The grains at the bottom left are traditionally polished.
(Both have a 50% ratio. The photograph is of the front of the grains.)

Conventional rice polishing

Polishing grains into a spherical shape resulted in needless loss of desirable material and retention of components that impair flavour. There was a wide variation in quality.

Super-flat rice polishing
By polishing the surface to an extreme degree of flatness, the flavour-impairing components are completely removed, resulting in consistent quality whatever the polishing ratio. Quality is enormously improved compared to conventional methods.

It was Tomio Saito (former Chief Official Appraiser at the Tokyo Regional Taxation Bureau) who initially proposed the principles of flat rice polishing. Daishichi has taken the degree of flatness one step further to create super-flat rice polishing.

Notice the flat, elliptical shape of the polished grains. A high level of skill is required for super-flat polishing, and it takes longer than traditional methods. However, research results indicate that the finished quality is equal to that of conventionally-milled rice with a polishing ratio (amount retained over amount processed) that is 10% better ("better" meaning "lower", since smaller ratios represent higher quality). Super-flat polished rice has value far higher than the apparent polishing ratio suggests.

Our rice polishing engineers who produce super-flat polished rice are guided by extensive data and their own skill.
Daishichi's rice polishing division is the only one to be recognised by the Director-General of the Science and Technology Agency (1999), to have received the Fukushima Prefecture Excellent Technician Award: Fukushima Master Craftsman (2000), and also the Brewing Society of Japan Brewing Technician Award (2003).


1-66 Takeda, Nihonmatsu,
Fukushima 964-0902, JAPAN
FAX +81 243-23-0008

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